Sous Chef

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading hotel chain is seeking a Sous Chef to oversee kitchen operations and ensure high-quality food service. The ideal candidate will have extensive culinary experience in a five-star environment and be committed to food safety and sanitation standards. This role involves training junior staff and collaborating closely with head chefs, making it a pivotal position in maintaining the hotel's exceptional dining reputation.

Qualifications

• Minimum of 5 years of culinary experience, including 2 years as a Sous Chef or in a leadership role.
• Experience in a 5-star luxury hotel or fine dining restaurant is essential.
• Strong culinary skills with knowledge of international cuisines.

Responsibilities

• Lead and support junior team members and participate in training.
• Ensure compliance with hygiene and food safety standards.
• Manage daily production sheets and reporting issues as they arise.

Skills

Culinary skills

Food safety

Communication

Job description

• To be fully aware of all menu items, their recipes, method of production and presentation standards.
• Carry out close liaison with all section of the kitchen to ensure smooth and efficient service.
• Assume duties of Chef de Cuisine in his/her absence.
• Lead and support the junior members of the team as well as actively participates in training of culinary skill to junior talent and apprentices.
• Ability to produce own work in accordance with a deadline.
• Seek own solutions to the minor obstacles that occur from time to time.
• Daily data collection and reporting of issues as they arise.
• Review the daily production sheets with Chef de Partie or sous chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service
• Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food to reduce food cost expenses
• Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie in a timely fashion.
• Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Distribution of task to CDPs and Demi Chef
• Strong communication with the Chef de Partie of the section
• Key relationship with the Executive Sous Chef
• Stock rotation, FIFO
• Vegetables, dried goods and other food related items to be stored properly

Qualifications

• Minimum of 5 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role
• Previous experience in a 5-star luxury hotel, fine dining restaurant, or upscale resort is essential
• Strong culinary skills with a broad knowledge of international cuisines, techniques, and kitchen operations
• Commitment to hygiene, food safety, and sanitation standards (HACCP knowledge preferred)

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